HOT-PEPPER PUMPKIN SCONES

1 stick (1/2 cup) unsalted butter
1/2 small onion, finely chopped
1 jalapeno peppers, stemmed, seeded, and finely diced
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground allspice
1/4 tsp salt
1/4 cup sugar
3/4 cup pumpkin puree (not sweetened pie filling)
6 tbsp buttermilk, plain yogurt or sour cream
1 egg
FOR THE GLAZE:
1/4 cup honey
1 tbsp Tabasco or other hot sauce

Preheat oven to 375 degrees F.

In a small skillet, melt the butter over medium heat, add chopped onion and jalapeno and stir until onion is soft (about 2 minutes). Set aside to cool.

In a large bowl, mix the flour, baking powder, soda, cinnamon, ginger, allspice, salt, and sugar. Mix in the butter-onion mixture until mixture resembles grains of rice.

Make a well in the center and add buttermilk, pumpkin puree and egg to the well. Mix together with a fork and gradually work in the mixture until a soft, cohesive dough forms. Drop the batter 1/3 cupful at a time 2 inches apart on a lightly greased cookie sheet.

Bake in a preheated oven for 20 minutes, until puffed and firm on surface, but fluffy in the center. Transfer to a cooling rack, cover loosely with a dish towel and cool for at least 5 minutes.

TO MAKE THE GLAZE:
Mix honey with the jalapeno sauce and brush tops of the scones with this mixture before serving.

Makes 12 scones